Chinese-ish: Home cooking, not quite authentic, 100% delicious

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Australians Rosheen Kaul and Joanna Hu confront their blended-Chinese heritage by exploring classics of home cooking like wontons, fried rice and stir-fries--while also going where nobody's grandma has gone before, with 'very inauthentic Shrimp Toast' and 'Microwave Cheong fun' rice noodle rolls. In its purest form chilli oil is made by pouring hot oil over crushed dried chillies and leaving them to infuse. Joanna Hu is an illustrator and ex front-of-house at Vue de Monde, Saint Crispin and Fat Duck restaurants. As I was writing this review, what also struck me, is how pertinent the arrival of this book is now, with many people (myself included) seriously impacted by the UK cost of living crisis…my favourite Chinese takeaway treats, are just a memory but this book has brought me hope, I can now cost effectively still indulge in some of my favourite food. Kaul and Hu have written an excellent introduction to Chinese and Southeast Asian cuisine, recommended for intermediate to advanced cooks.

Heat the oil in a wok or frying pan and fry the chillies and peppercorns over low heat until they are fragrant and the chillies have turned a deep red. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here. Well, anywhere is the answer, but I still feel I should highlight some recipes for you, and I do so gladly, hard though it is to leave any out. The recipes seem like ones that Kaul, a chef, actually makes for herself at home, and the results are delicious.

Add the white spring onion, cooked meat and seafood, and the julienned vegetables, then stir to combine with the egg mixture.

It can be a little difficult to review a cookbook (especially if you haven’t made any of the recipes yet). The flavour of cooked oil is a common and welcome addition to fresh garnishes and condiments in Chinese cuisine.Food was a huge part of this journey – should they cling to the traditional comfort of their parents varied culinary heritage, attempt to assimilate wholly by learning to love shepherd’s pie, or forge a new path where flavour and the freedom to choose trumped authenticity? Rosheen and Joanna share their vivacious heritage and culture all wrapped up in a book parcel of their knowledge and love of their original and self-proclaimed unauthentic Asian food.